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Bake Club Milk Bar Pie Ice Cream Pie 

Bake Club Milk Bar Pie Ice Cream Pie 

Makes 6-10 mini pies

I’m not crazy, YOU’RE crazy. Fun fact, we eat almost as much ice cream this time of year as we do in the summer. So why not church up a scoop of ice cream into pie form, I say with a hearty, cozy oat cookie crust…PIE ON PIE

1 stick butter, melted

1/3 cup packed light brown sugar

2 tablespoons sugar


1 egg yolk

1 teaspoon vanilla extract


½ cup flour 

1 ½ cups rolled oats

½ teaspoon salt

1/8 teaspoon baking soda

Pinch baking powder 

1 pint (2 cups) Milk Bar Pie ice cream, tempered but not melted

I’m all in on Milk Bar Pie Ice Cream for ALL the reasons, but feel free to do you, or take a boring ice cream and mix fun, delicious, creative things in it to give it a proper vibe!

Heat oven to 350F. Grease cupcake or mini pie pans (this also works for an 9-10” pie dish).

In a medium bowl, mix butter and sugars until smooth. Add in egg and vanilla and mix to combine. Add in all dry ingredients and stir until well. Transfer mixture to 8x8” dish and spread evenly. Bake 12-15 minutes until just golden brown (you don’t want this cookie to be dry/crumbly!). Cool for 5-10 minutes.

Break the warm oat cookie down by hand or in a food processor then transfer to the greased mini pie pans and use your palm and fingertips, to firmly and evenly press it across the bottom and then up the sides just to the lip. 

Spoon the tempered ice cream into the cookie crust and spread evenly and freeze 1-2 hours until firm anew.


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